Papago Orange Blossom Ale Recipe
Recipe information
Make Papago Orange Blossom Ale in just 504h . arizona, 5.0% 160 cal
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Ingredients
Grains & Adjuncts
Hops & Citrus
Yeast, Water & Priming
Grains & Adjuncts
1. Target yield & prep
This recipe is scaled for a 5 gallon (≈19 L) finished batch (~53 x 12 oz servings). Clean and sanitize all equipment that will contact cooled wort, yeast, or finished beer. Measure and have all grains and adjuncts on hand.
2. Mash (single infusion)
Heat 3.5 gal (13 L) of strike water to about 165°F (74°C). If using gypsum, add 1 tsp into the strike water and stir to dissolve. Dough in the grains (Pale ale, wheat, Carapils) to reach a mash temperature of 152°F (67°C). Hold at 152°F for 60 minutes, stirring or recirculating occasionally for uniform temperature and conversion.
3. Mash out & sparge
Raise mash temperature to ~168°F (76°C) for mash-out for 10 minutes. Vorlauf until wort runs clear, then sparge with ~3.5 gal (13 L) of 168°F water to collect enough pre-boil wort (~6.5–7.0 gal) to allow for boil-off and late additions.
Hops & Citrus
4. Boil schedule
Bring the wort to a vigorous 60-minute boil. At the start of the boil (60 minutes remaining) add 1.0 oz Magnum (bittering). At 15 minutes remaining add 0.5 oz Cascade and 1 tsp Irish moss. At 5 minutes remaining add 0.5 oz Cascade and 2.0 oz dried sweet orange peel. At flameout (0 min) remove from heat and stir in the 0.5 lbs orange blossom honey — add it off heat or with heat minimized to preserve the honey aroma (stir until dissolved). Let the wort sit covered for 5–10 minutes to steep the citrus and hop aroma.
5. Chill and transfer
Rapidly chill wort to 66–68°F (19–20°C) using an immersion or counterflow chiller. Transfer chilled wort to a sanitized fermenter, leaving as much trub behind as practical. Top up with sanitized water if necessary to reach 5.0 gal finished wort in fermenter.
Yeast, Water & Priming
6. Oxygenation & pitching
Aerate the cooled wort well (shake, stir vigorously, or oxygenate to ~8–10 ppm dissolved O2). Rehydrate or prepare the chosen ale yeast according to manufacturer instructions and pitch at 66–68°F (19–20°C).
7. Primary fermentation
Ferment at 66–68°F (19–20°C) for 7–10 days or until activity slows and specific gravity is stable for 48 hours. Expect an original gravity near what will produce ~5.0% ABV with these malts and honey — take gravity readings to confirm.
8. Secondary / orange finishing
After primary fermentation has mostly completed, rack to a secondary fermenter (optional) or leave in primary and add the fresh orange zest (zest of 3 oranges) in a sanitized hop bag or sanitized container for 3–5 days to add bright citrus/top-note aroma. Remove zest after 3–5 days to avoid vegetal flavors.
9. Bottling
When final gravity is stable and you are satisfied with aroma/flavor, prepare priming sugar: dissolve 4.5 oz (128 g) corn sugar in 1.5 cups (360 ml) boiling water, cool and add to a sanitized bottling bucket. Rack beer onto priming solution, gently mix to evenly distribute without splashing. Bottle into sanitized bottles and cap.
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